Mexican Chocolate Icebox Cookies
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 61.6
- Total Fat: 3.8 g
- Cholesterol: 13.9 mg
- Sodium: 17.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.6 g
- Protein: 0.7 g
IntroductionThe chocolate cookie that bites back. These are quite tasty and yes the flour ratio is correct. The chocolate cookie that bites back. These are quite tasty and yes the flour ratio is correct.
1/2 cup Flour
3/4 Cup Quality dutch-process unsweetened cocoa
3/4 tsp Ground Cinnamon
3/4 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
1 Cup Sugar
1 1/2 tsp Vanilla Extract
3/4 Cup Unsalted Butter, cold and cut into small pieces.
This recipe is a little fussy when it comes to mixing the flour with the butter mixture. It is a very sticky dough and a little time consuming. But the end result is surprising and tasty. The dough tastes pretty awesome too.
2. Put sugar, vanilla and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Work flour mixture into butter mixture until dough is just combined (use hands or I use a large wooden spoon - it will be very sticky)
3. Divide dough in half and roll each half into a 9: log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hours and as long as overnight.
4. Preheat oven to 350F. Unwrap dough and slice each log into rounds about 1/3" thick. Place rounds 1/2" apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface, about 8 minutes. Transfer cookies to rack to let cool.
Serving Size: Makes 40-48 Cookies
Number of Servings: 40
Recipe submitted by SparkPeople user BRENNAGIRL.